Have a beautiful beef bisket that I'm planning to smoke this weekend. I have, on hand, cherry, apple, maple, hickory and mesquite wood chips. Any input, suggestions or opinions on which I should use? I did a little internet research but would love to hear from you all here!

Re:Wood to use to smoke a beef brisket - opinions wanted2013/08/16 08:45:00

All of them would probably work. Mesquite is very popular but personally, I always detected a slightly bitter taste. I have a lot of friends that use fruit wood but the choice around Tennessee is hickory. I have noticed in south Georgia, they use a lot of pecan and perhaps it is because of availability.

Perhaps availability is the key for any wood used. I have even noticed in south Florida they use orange tree debris.

Re:Wood to use to smoke a beef brisket - opinions wanted2013/08/16 14:34:44

I have never tried smoking any kind of meat with maple wood only the standard fruit woods, and hickory or mesquite. I never heard any mention of it being used with smoked meats, but it definitely is in abundance here in the north east since hurricane Sandy trimmed all our trees. Buddy

Re:Wood to use to smoke a beef brisket - opinions wanted2013/08/16 15:31:18

mar52

I would use hickory or oak. Sometimes I add one chunk of cherry, apple or pecan. Never mesquite. Save that for fish.

The thing with mesquite is if you use too much it imparts a bitter taste. Same with the others, but mostly with mesquite.

Use your wood chunks sparingly.

Thanks mar, from the research and input I've gotten here mesquite needs to be used sparingly. Sometimes when I am grilling steak, I throw a small handful of mesquite chips onto the coals right before they are done and it does add a nice subtle flavor.

Re:Wood to use to smoke a beef brisket - opinions wanted2013/08/16 15:37:17

Buddy Dek

I have never tried smoking any kind of meat with maple wood only the standard fruit woods, and hickory or mesquite. I never heard any mention of it being used with smoked meats, but it definitely is in abundance here in the north east since hurricane Sandy trimmed all our trees. Buddy

Thanks Buddy, After doing a little more online research it sounds like Maple is a good wood to use for all kinds of meats. Given the fact that this is my first time smoking such a large and pricey hunk of meat I will not take a chance on using something I'm not familiar with. I will definitely try it with something else. I'll report on what the results are.

Re:Wood to use to smoke a beef brisket - opinions wanted2013/08/16 17:05:37

In the past I have always used hickory or pecan for beef. Fruit woods are nice and add a subtle flavor to the things smoked. Mesquite is good for burgers or steaks, but not on a low and slow smoke, as discussed before it tends to be a bit acrid.

Re:Wood to use to smoke a beef brisket - opinions wanted2013/08/17 00:49:06

I owned a Smoked Meat Business; "Pitts Home-Made Country Smoked Meats" and sold my products up it the FL Panhandle area. All we did was ham, bacon & sausage and all we used was Post Oak. Fantastic Flavor, but since it's not on your list, I'd use Apple because I like a mild smoke flavor. You need to go easy if you use Mesquite. Incidentally, our slogan was, "If It's The Pitts, It's The Best!"

Re:Wood to use to smoke a beef brisket - opinions wanted2013/08/17 07:42:33

I use pecan when doing my briskets because I have plenty of it. Pecan is a close cousin to hickory. But I think hickory is stronger in flavor. ... From your choices, I would used the apple (fruit) because I have never had apple wood before. The apple wood should give the brisket a sweeter flavor than the hickory (hardwood). ... I think that would be your hit.

I smoke for about 1 1/2 hr, then warp with foil or put in a covered roaster for the next 2 1/2 to 3 hr. Until temp is 185 or 190 deg. ... I don't like a heavy smoke flavor. ... I use a small chunk of wood, abt 1 1/2" X 4 to 6" long & maybe a few small twigs (burns up quick, but a lot of smoke to start) for smoke.

Re:Wood to use to smoke a beef brisket - opinions wanted2013/08/17 17:44:28

Personally, being from Texas, my first choice would be Post Oak ~ if you can get it. Second choice would be a mix of 3/4 Hickory with 1/4 of the fruitwood of your choice. My choice would probably be Apple. Only because it sounds like a good mix.

Re:Wood to use to smoke a beef brisket - opinions wanted2013/08/18 09:15:50

I put a rub on the brisket yesterday and placed in a bag to keep overnight in the fridge. I'm doing a Kocher's ring bologna and some Kocher's sausage too. I started them about 7am. I'm also going to make some slow cooked fresh green beans cooked with a ham hock. After some research and input from everyone hereI decided to use a maple/apple wood combo. 1/4 maple to 3/4 apple wood. I'll report back when all is done.

Re:Wood to use to smoke a beef brisket - opinions wanted2013/08/21 08:37:56

The maple/apple wood combo was a good one. A slightly sweet background taste which was pleasant. I was careful not to over smoke the meat. I pulled the bologna and sausage off at about 4 hours and cooked the brisket about 7 1/2 hours. The green beans I cooked with a ham hock were delicious. My husband made baked butter beans. He can't eat most beans (due to excess flatulence) but is able to digest lima and butter beans OK. I also made a hash brown casserole that came out great!

Re:Wood to use to smoke a beef brisket - opinions wanted2013/08/21 10:02:07

ScreamingChicken

He can't eat the beans? Or you just won't let him?

Yeah, like you said. He can't eat broccoli or cauliflower either! Thankfully we found out by accident he could eat the butter beans. Growing up in the south beans were on the menu at least once a week. It's his comfort food! These baked beans he made were awesome!

Re:Wood to use to smoke a beef brisket - opinions wanted2013/08/21 16:03:30

First time making this. I will definitely make it again!

Hash-Brown Potato Casserole12 servingsIngredients1 stick butter, melted, plus more for greasing2 pounds large red potatoes, peeled(I used a pack of Simply Potatoes shredded potatoes)2 cups sour cream10 ounces Cheddar, shredded, (I used more)One 10-ounce can cream of mushroom soup1 small onion, finely chopped1 teaspoon salt1/2 teaspoon pepper2 cups crushed butter crackers, such as RitzDirectionsPreheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch casserole dish.Use a the large holes box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, Cheddar, soup, onion, salt and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake until lightly browned on top, about 20 minutes more.

Re:Wood to use to smoke a beef brisket - opinions wanted2013/08/21 16:42:30

Hi CK! I used Bone Sucking Rub. It's one I have used whenever doing beef ribs. No injection or brine. I would definitely consider that the next time. For my next long term cooking project I am thinking a pork shoulder.